Brimming with fresh produce in a light, mildly seasoned broth, this is just the soup to serve as an introduction to a festive spring meal such as Easter dinner or the Passover seder.
Ingredients
8 or more servings2 tablespoons olive oil
1 medium onion, finely chopped
2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
3 medium celery stalks, diced
8 ounces white, baby bella, or crimini mushrooms, sliced
1 teaspoon paprika
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/4 cup minced fresh dill, or more to taste
2 cups frozen green peas, thawed
Step 1
Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
Step 2
Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
Step 3
Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 136
Step 6
Total fat: 4g
Step 7
Protein: 5g
Step 8
Fiber: 5g
Step 9
Carbohydrate: 21g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 111mgVegan Soups and Hearty Stews for All Seasons